Wednesday, November 02, 2011

Tipsy Tuesday: Victoriana

While cocktail mixing has always been of interest to me, I have never been one to use exact measurements or fancy equipment, being much happier eyeballing quantities and using a spoon to stir. 

In light of this, my drink inventions have previously been kept under wraps, since I couldn't bring myself to pin down how much of X ingredient goes into Y drink. 

Here, with the help of an image, we have my "recipe" for a Victoriana:

Earl Grey vodka. I steep my own, but any tea-infused alcohol would be fine, I'm sure. 
Honey syrup. I use a 1:1 honey-to-water ratio, but some honey-loving bartenders use 2:1 or 3:1. Pour hot water into a container, pour in honey, stir until dissolved. Refrigerate.
Lemon. Lemon is a traditional accessory for Earl Grey tea, so might as well use some here. I use an 1/8 wedge. (Add a bunch of lemon juice, and you've got a booze Palmer.)
Soda. I like plain soda water, to keep the tea flavor topmost, but using tonic or other lightly scented fizzy waters would work.

Pour vodka, syrup (to taste... I admit I'm a sweet fiend), and soda over ice in a mug or low glass. Stir. Squeeze lemon.


PS. If you want to make your own Earl Grey vodka, it's really easy: using the vodka of your choice, insert Earl Grey tea bags (or loose tea in a tea ball or fine cheesecloth). Let it steep until the vodka is dark, around 24 hours. Remove tea bags, store your new Earl Grey vodka with the rest of your booze.

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